Italian buttercream is made by beating hot sugar syrup into the egg whites and adding butter. This meringue is the most stable and easier to decorate with it. It is very light icing.
Italian buttercream icing is a luxurious and versatile frosting that elevates any dessert to a new level of indulgence. Made with a combination of high-quality butter, sugar, and egg whites, this icing is known for its smooth, creamy texture and rich flavour. Unlike traditional buttercream, which can be overly sweet, Italian buttercream strikes a perfect balance, offering a delightful sweetness that complements rather than overwhelms. Its silky consistency makes it ideal for spreading, piping, or even layering between cake tiers, ensuring that your baked goods not only taste amazing but also look stunning.
Ingredients
250 g sugar
80 ml water
4 egg whites
375 g soft butter- room temperature
60 g shortening
2 ml lemon juice
4 ml vanilla extract
Heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Boil until a candy thermometer placed in the syrup shows 243 F (117C).
While the syrup is cooking, beat the egg whites in a mixing machine until they form soft peaks.
With the machine running on high medium speed, very slowly add the hot syrup. Continue mixing until the meringue is completely cool.
Little by little add the soft butter and shortening and continue to whip. When all the fat has been incorporated, whip in the lemon juice and vanilla. Continue to whip until the buttercream is smooth around 10 minutes.
Tips and tricks
- Make sure all equipment is free of every trace of fat or grease and the egg whites don’t have any trace of yolks in them.
- Egg whites foam better if they are at room temperature for at least one hour.
- Do not over-boil sugar, use a candy thermometer.
- Do not overbeat. Should look moist and shiny.
- Very slowly add hot syrup
- A small amount of lemon juice gives more volume and stability.
- Make sure the meringue is completely cooled down before adding butter..
- Also, a small amount of shortening helps to stabilize icing, because butter melts so easily.
- Use at room temperature. It can be in the refrigerator for several days. If it is in the fridge remove the buttercream from the fridge at least one hour before icing cake or other desserts.
Italian buttercream can be combined with many flavourings such as chocolate, coffee, almond, orange, lemon, liqueur, rum brandy, kirsch etc. Avoid flavouring icing too strongly.
Enjoy
Divna's Baked Goods 